Spinach, Feta and Tomato Quiche
By chef Leonhard Wenzel
A colorful quiche with spinach, feta, and juicy tomatoes. Great for a summer lunch or picnic.
- 30 min
- total
- Medium
- level
10 min prep · 20 min cook
What you will need
-
Puff pastry 0.25 pcs -
Eggs 1 pcs -
Frozen spinach 50 g -
Feta 25 g
-
Tomatoes 0.5 pcs -
Double Cream 50 ml -
Grated cheese 25 g -
Garlic 0.5 clove
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
-
Prepare the ingredients. Prepare all the ingredients in advance and let the spinach thaw (you can put it in water for a while and then squeeze it well) so the cooking goes smoothly 🥧✨
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Slice the tomatoes. Slice the tomatoes into thin rounds
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Chop the garlic. Chop the garlic into small cubes
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Chop the feta. Cut the cheese into small pieces
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Mix the egg mixture. Mix the eggs, garlic, cream, and cheese, season with salt and pepper, and stir
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Spread out the dough. Spread the dough into a baking dish
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Add the feta and spinach. Add the cheese and spinach and spread evenly
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Pour over the mixture. Pour over the prepared egg mixture
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Arrange the tomatoes and bake. Arrange the tomatoes in a circle on top and bake in the oven at 200 C for about 20 minutes
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Serve. Remove from the oven and serve 🥧✨
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